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Original San Antonio Chili

by Judith Finlayson

Original San Antonio Chili

If you are looking for the ground beef chili your mother made for Friday night dinner, this isn’t it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. Leftovers reheat well.

To reconstitute dried chiles, remove the stems and place in a heatproof bowl. Add 2 cups (500 mL) boiling beef stock and soak for 30 minutes, weighing the chiles down with a cup to ensure they remain submerged.

If you want to make a version of this dish that is similar to the one made by former U.S. President Lyndon Johnson, substitute venison for the beef. You can also cube a beef chuck roast and use it in place of the stewing beef.

1.Transfer reconstituted chiles with liquid to blender. Add cilantro and purée until smooth. Set aside.

2.Meanwhile, in Dutch oven, melt lard over medium-high heat. Add beef and pork, in batches, and brown on all sides, about 2 minutes per batch. Transfer to a plate as completed and set aside. Reduce heat to medium.

3.Preheat oven to 325°F (160°C). Add sliced onions to pan and cook, stirring, until softened, about 4 minutes. Add garlic, cumin and oregano and cook, stirring, for 1 minute. Return beef and pork to pan. Add reserved ancho and guajillo chile mixture and stir well. Season to taste with salt and black pepper. Bring to a boil. Cover and transfer to preheated oven. Bake until meat is very tender, about 2 hours.